British Scones

  • Yield: servings

"My husband, who is British, kept asking for scones like his mom's. American recipes just weren't the same. I just kept experimenting until one day I found the right combination. My husband was so excited he wrote the words 'Mom learned to make scones' on the inside wall of the garage and dated it."


2 1/2 to 3cups all-purpose flour
1/3cup sugar
1teaspoon cream of tartar
1teaspoon baking soda
1/2teaspoon baking powder
1/2cup butter, softened
3/4cup raisins
1/2cup currants or candied fruit
1cup sour milk


  1. Preheat oven to 425F.
  2. Combine 2 1/2 cups flour, sugar, cream of tartar, baking soda and baking powder in a medium bowl. Cut in softened butter until mixture resembles fine crumbs. Add raisins and currants, mixing until fruit is coated with the flour mixture.
  3. Add sour milk and mix well.
  4. Turn onto a floured board and knead, adding enough extra flour to make a slightly stiff dough. Pat to about 3/4-inch thickness and cut with a 2-inch round cutter. Place scones on cookie sheet and bake 12 to 15 minutes or until lightly browned. Serve warm or cold.

Note: To sour milk, add 1 tablespoon lemon juice to 1 cup milk. Let stand 15 minutes.


Recipe by Nancy Burlison, Horseshoe Bend, Ark.